Ingredients
- 1 fresh ham, about 18 pounds, prepared by your butcher (See Step 1)
- 7 cloves garlic, minced
- 1 tablespoon caraway seeds, crushed
- 4 teaspoons salt
- Freshly ground pepper to taste
- 1 teaspoon olive oil
- 1 medium onion, peeled and chopped
- 3 cups sourdough rye bread, cut into 1/2-inch cubes
- 1 ¼ cups coarsely chopped pitted prunes
- 1 ¼ cups coarsely chopped dried apricots
- 1 large tart apple, peeled, cored and cut into 1/2-inch cubes
- 2 teaspoons chopped fresh rosemary
- 1 egg, lightly beaten
- 1 cup chicken broth, homemade or low-sodium canned
- Nutritional Information
Nutritional analysis per serving (15 servings)
121 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 3 grams protein; 12 milligrams cholesterol; 808 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 15 servings
Preparation
- Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
- Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 350 to 360 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.
4 hours 15 minutes
Dining and Cooking